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    Best Spanish Olive Oils 2018

Castillo de Illora Tradicional

Extra Virgin Olive Oil

PET bottle 1 l.

93,00 € tax incl.

  • 15 bottles6,20 € / Unit
  • 30 bottles5,45 € / Unit

Olive oil produced mainly from the Picual and Lucio varieties (local variety from the region) Its highlight is its intense fruitiness of green olive with tastes of fig, and fresh wood.

It is about a noble oil among which the body and the character are characteristic of the variety Picual, and qualified by Lucio's presence.

This virgin olive oil from Illora (Granada) is a mix of the Lucio and Picual varieties.

Cooked or raw: Salads, toasts, for making the most of the taste of a good fish, or piece of grilled meat.

Class:
Extra Virgin Olive Oil
Variety:
lucio , Picual
Cultivation:
Traditional
Zone:
Granada
Appellation of origin:
Sin denominación
Format:
Bottle
Capacidad:
1L
Composición:
Multivarietal
Brand:
Fruity:
intenso
Sweet:
ligero
Bitter:
intenso
Hot spicy:
medio
Nose:
peppermint
green olive
green apple
Mouth:
In mouth, its bitterness and spiceness are strong with a long-lasting aftertaste.

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Castillo de Illora Tradicional - PET bottle 1 l.

Castillo de Illora Tradicional - PET bottle 1 l.

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Manufacturer Info

Herederos de Francisco Roldán, SL

Since 1895, the Roldán family has maintained the olive oil industry.

In its early days, it was born as a maquila, moulting the olive that was usually delivered by the reapers of the same family who produced for their own consumption, sale or barter.

Each farmer paid for the barley bush, which was used to feed the mules that moved the wheels.

The time, technology and careful managers who have been in charge of the business, have made the old family factory a modern factory with three receiving lines, six hoppers waiting and three continuous lines of two phases, with an annual capacity of milling of some fifteen million kilograms of olives, mainly varieties picual, lucio (native of the region), picudo, hojiblanca and arbequina.

Almazara de Herederos de Francisco Roldán, SL
Íllora (Granada, Spain)

At Francisco Roldán, they introduced a machine that uses an old system based on the extraction of pasta oil through a small amount of water. This extraction process involves cold processing without increasing the temperature at any stage of production, preserving the quality of the oil extracted.